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A sprig of parsley adds visually enticing décor to an entree. Parsley  is a garnish and a sometimes a flavoring, especially for European soups, salads, stews, pies, poultry and fish. It is also chewed on as a breath cleanser after a meal.

The two main types are the flat leaf parsley, also called Chinese coriander, and curly leaf parsley. Parsley is sold as fresh or dried as flakes, minced or ground. Parsley tends to harmonize, tone down or extend the flavors of manyother herbs, such as basil, mint, tarragon or cilantro. Flat leaf parsley is also sautéed or pureed for stews and sauces because of its herbaceous and slight lemony flavor. When chopped, it blends well with garlic or shallots for tabbouleh, chimmichuri, persillade or gremolada.